Saturday, October 5, 2013

Recipe: Baked French Breakfast Doughnuts

So I have this new baked doughnut pan I got a few weeks ago. I started off easy with making the baked doughnut recipe on the packaging. It was just okay. Good but not really good. So this morning I wanted to use the pan again and I wondered if I could use a muffin recipe I really like instead?

I just dove right in and tried it -- so glad that I did!! :)

I'm sure someone else had the same brilliant idea, but I never checked so.... I'll just share what worked for me! :)

Preheat oven to 350 and prepare baked doughnut pan by spraying with cooking spray (I used the butter variety but any type will do!). If you want to make as muffins, spray that pan or fill with muffin liners.

Mix 1/3 cup butter, 1/2 cup sugar and egg thoroughly, set aside. In a separate bowl, blend flour, baking powder, salt and nutmeg. In butter/sugar/egg bowl, add one-third of the flour mixture and mix, alternating with stirring in the milk. Fill pan 2/3rds full of batter (this will fill one baked doughnut pan or one muffin pan).

Bake at 350 for 15 minutes for doughnuts or 20-25 minutes for muffins. While they are baking, mix the 1/2 cup sugar and 1 tsp. cinnamon in a bowl and in a separate bowl melt your 1/4 cup of butter (wait until they are almost done to do this step). I use our wide, big bowls so that it is easy to dunk the finished doughnuts (or muffins) in.

Once you remove from the oven, immediately roll the doughnuts (or muffins) in the melted butter, then in the cinnamon sugar mixture.

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